2025-06-04
One Meal at a Time, Real Impact
This year again, something truly special happened and it’s all thanks to you.
With the incredible support of our community, we exceeded our goal and prepared 128,275 meals for food banks..
But...
News
2025-05-15
Solidarity in Action at ITHQ: 2,278 Meals for La Maison du Père
From April 30 to May 2, Institut de tourisme et d’hôtellerie du Québec (ITHQ) rolled up its sleeves as part of the Culinary Kitchen- Next generation initiative. Over the course of three days,...
2025-05-13
Chicoutimi CEGEP Students Cook 850 Portions of Chili to Feed the Community
Chicoutimi CEGEP recently stood out with a heartwarming act of solidarity by preparing 850 servings of vegetarian chili.
Twelve culinary arts students rolled up their sleeves with dedication and...
2025-05-05
CFP de l’Estuaire: Small Group, Big Impact
On April 16 and 17, six students from the CFP de l’Estuaire prepared over 2,000 portions of vegetarian tofu chili. In just two days, this small group showed the power of commitment. The meals...
2025-05-05
Solidarity in Action at CFP L’Émergence
On March 31, the vocational education center L’Émergence hosted a day of culinary solidarity, during which 83 participants prepared over 1,000 portions of vegetarian tofu chili. These young...
2025-05-05
École des Métiers de la Restauration et du Tourisme de Montréal Supports Mission Bon Accueil
At the Montréal School of Culinary and Tourism Trades, 50 participants prepared 3,120 portions of vegetarian tofu chili. These meals were donated to Mission Bon Accueil, an organization that...
2025-05-05
Over 20,000 Meals Cooked by the École hôtelière de la Montérégie
Between April 7 and 11, the École hôtelière de la Montérégie took on an ambitious challenge: preparing over 20,000 portions of vegetarian tofu chili. A total of 38 students, accompanied by 2...
2025-05-01
Aramark and Banque Nationale joined forces for the Solidarity Kitchens - Next Generation
Last March and April, Aramark and National Bank joined forces twice to produce more than 2,500 servings of vegetarian chili. This collaboration reflects the shared commitment of both partners in...
2025-04-25
La Tablée des Chefs Rallies in Québec City and Longueuil for Solidarity Kitchens
As part of the Solidarity Kitchen – Next Generation, our culinary schools are coming together with heart and purpose to fight food insecurity.
At our Québec City cooking school, located at the...
2025-04-25
A Wave of Solidarity at L’École hôtelière de Lanaudière: Over 2,000 Portions Prepared
At the end of April, the École hôtelière de Lanaudière took part in the Solidarity Kitchen- Next generation initiative, preparing over 2,000 meal portions. Nineteen...
2025-04-22
« From Farm to Table »: A Transatlantic Webinar Connecting Stakeholders from France and Canada
On April 4, the Solidarity Kitchens - Rising Generation Edition (CSER) hosted the "From Farm to Table" webinar — in the morning for Canada and the afternoon for France.
Hosted by Eloïse Poncet,...
2025-04-17
École hôtelière de l’Outaouais Produces Over 13,000 Portions
From March 11 to 18, 2025, the École hôtelière de l’Outaouais once again showed its commitment to solidarity by producing over 13,000 portions of chili — a mix of meat chili and tofu chili....
2025-04-17
Cégep de l’Outaouais Students Team Up to Prepare 2,000 Portions of Solidarity Chili
On April 2, 2025, students from Cégep de l’Outaouais put their culinary skills to work for the community, preparing over 2,000 portions of vegetarian chili.
This solidarity initiative, carried...
2025-04-17
4 Hours to Produce and Package 1,000 Portions at Cégep de Limoilou
Getting everything done in just 4 hours — cooking, packaging, and labeling — was the challenge taken on by the students in the Restaurant Management program at Cégep de Limoilou!
And they...
2025-04-11
We’d love your feedback- Solidarity Kitchens Survey
As the 2025 edition of the Solidarity Kitchens- Next Generation wraps up, we want to send a big thank you to all the students and teachers who helped make it such a success.
To help us make future...
2025-04-11
For its 19th participation, l’École hôtelière des Laurentides produced 3906 servings!
If the quantity of servings varies according to the amount of students involved, the motivation is always present! Indeed, it’s the 19th edition that L’École hôtelière des Laurentides has...
2025-04-11
L’École Hôtelière Fierbourg works to meet food security needs
This year, L’École Hôtelière Fierbourg has doubled its meal production goal and reached 5000 portions. The school is very aware of the ever-growing challenges that come with food security as...
2025-04-07
L’École hôtelière de la Capitale cooks for the community
This year, l’École hôtelière de la Capitale was very generous in preparing 5660 portions for the Solidarity Kitchen-Next Generation program. Motivated by their sense of mutual aid, the...
2025-04-07
The Centre 24 juin prepares 7000 portions for the Solidarity Kitchens
This March 13th, the Centre 24 juin of Sherbrooke started their production of 7000 portions of vegetarian chili, for their 20th participation in the Solidarity Kitchens. Eighteen students...
2025-04-07
500 portions for the 3rd edition of the SKNG at Université Laval - NUTRISS / INAF
Many schools and establishments participate each year with enthousiasm in the Solidarity Kitchen-Next Generation, that’s the case for Université Laval in Québec that put to contribution the...
2025-04-07
Montréal Calixa-Lavallée Hospitality School Gets to Work!
On March 17th, the Montréal Calixa-Lavallée Hospitality School prepared 5,000 portions of vegetarian chili, and the atmosphere was amazing! Students and teachers came together with excitement to...
2025-04-07
Collège Laflèche students cook to support their community
On March 12, 16 culinary students from Collège Laflèche rolled up their sleeves to prepare 1,000 portions of vegetarian chili as part of the Solidarity Kitchen – Next generation initiative....
2025-04-07
A Solidarity Effort: 4,000 Meals Prepared by the École Professionnelle de...
On March 17, 18 students from the École Professionnelle des Métiers de Saint-Jean-sur-Richelieul prepared 4,000 meals as part of the Solidarity Kitchen-Next Genereation. Under the guidance of...
2025-04-07
Collège Montmorency gets cooking for a good cause
This February 27th, students at Collège Montmorency prepared 1000 portions of vegetarian chili for the Solidarity Kitchen-Next Generation program. In a friendly setting, they put their talent to...
2025-04-07
5 students prepared 1998 portions at the CF Côte de...
Since 2008, the CF Côte de Gaspé participates in the Solidarity Kitchen-Next Generation to redistribute to people in need. This year, it’s Accueil Blanche-Goulet that gave the portions to...
2025-04-07
The Centre La Croisée launched its 6th participation to the Solidarity...
The Centre La Croisée started their production this past March 17th and opened their doors for their second to last day of production on March 24th. This year, they prepared 1000 portions for the...
2025-04-07
1246 portions in one day for the CFP Bel-Avenir
This past March 10th, 20 students from the Centre de Formation Professionnel Bel-Avenir in Mauricie got together with the goal of cooking 1000 portions of vegetarian chili in a single day.
At the...
2025-04-03
The Casino Lac Leamy continues to get involved in the fight against food insecurity
Many establishments lend a helping hand to hospitality schools to prepare many portions of vegetarian chili intended for people in need, for the Solidarity Kitchen-Next Generation (SKNG)...
2025-04-03
Conestoga College joins La Tablée des Chefs’ Solidarity Kitchens - Next Generation 2025 edition!
To start off the month of April, Conestoga College’s Bloom Restaurant and its student chefs distributed over 1,000 portions of this year’s vegetarian chili to its students and the Cambridge...
2025-04-03
Cégep Saint-Jérôme in Action for Solidarity Kitchen-Next Generation!
On March 21, Cégep Saint-Jérôme got busy preparing 2,000 meal portions for the Solidarity Kitchen Next Generation, and it made a real impact. Culinary students put their skills to good use,...
2025-04-03
A generous donation of 1076 servings of chili was given by the Collège Mont-Sacré-Coeur to...
Students at Collège Mont-Sacré-Coeur perfected their cooking skills for large quantity production, but also, their knowledge on the role of food banks.
In this article from La Voix de l’Est,...
2025-04-03
Moisson Beauce mobilizes volunteers to prepare 1750 meals
This year, once again, Moisson Beauce contributed to Solidarity Kitchen-Next Generation as a producing kitchen. On top of distributing the meals, the organization got to work...
2025-04-03
1000 portions by the students in the Dietetic program at the Cégep de Rimouski
For its 3rd participation in the Solidarity Kitchen-Next Generation, the Dietetic program at the Cégep de Rimouski was amongst the first establishments to get involved in the production of chili...
2025-04-03
Students from the Culinary academic program at L’Académie Hôtelière de Charlevoix prepared...
It was around twenty students that mobilized this past March 17th to cook 2500 portions of vegetarian chili! To them, putting their talent and heart to the service of their community means a lot!...
2025-04-01
Launch of Vegetarian Chili Production at the École Hôtelière de Laval
On Wednesday, March 12, 2025, the École Hôtelière de Laval opened its doors for the launch of vegetarian chili production as part of the Solidarity Kitchen - Next Generation program. The...
2025-04-01
For its 19th participation, l’École hôtelière des Laurentides produced 3906 servings!
If the quantity of servings varies according to the amount of students involved, the motivation is always present! Indeed, it’s the 19th edition that l’École hôtelière des Laurentides has...
2025-04-01
2000 servings made at CCNB Edmundston!
Cooking to give back, that’s the philosophy that guided the students at CCNB - Edmundston campus this week of March 17th, 2025.
The brigade of 14 students of the Culinary Arts and Professional...
2025-03-26
Centennial College gets back to work for another edition Solidarity Kitchens - Next Generation...
On March 17, 2025, students at Centennial College got ready to cook slightly over 1,000 portions as part of the Solidarity Kitchens - Next Generation (SKNG) program. It’s not the school’s...
2025-03-26
Algonquin College inaugurates La Tablée’s Solidarity Kitchens - Next Generation 2025 edition
On February 24, 2025, Algonquin College launched its production of this year’s vegetarian chili. The school was also the first school in Canada to produce this year, effectively inaugurating La...
2025-03-24
Pearson School of Culinary Arts produces 6,032 portions in two days!
On Tuesday, March 18, Pearson School of Culinary Arts launched its production for the Solidarity Kitchen-Next Generation program, aiming to produce an impressive 6,000 portions over two days. In...
2025-03-14
Immerse yourself in the world of SKNG: International webinar From land to the plate and launch event
This year, the symbolic launch of the Solidarity Kitchens - Next Generation (SKNG) program will take place on Wednesday, March 12, at the école hôtelière de Laval, and the closing event will be...
2025-03-14
Food insecurity: why are initiatives like SKNG important?
- In Canada, there are an average of 2 million visitors per month to food banks, an increase of 90% in 5 years!
- In Quebec, a total of 2.9 million requests for assistance were answered in March 2024,...
2025-03-14
Tofu in the spotlight in a chili (sin carne)!
This year, it's a first for the Solidarity Kitchens - Next Generation program, as the recipe will be vegetarian! For this 22nd edition, we wanted to make the recipe more inclusive, suitable for all diets and respectful of our environment by using a plant-based, local alternative.
It's a recipe we're all familiar with: chili, but with a lesser-known ingredient that will be in the spotlight to sublimate this delicious meal: tofu!
So why did we choose this ingredient for our recipe? Let us tell you the story...
Tofu, a versatile food
At first glance, this food might make some people hesitate. But with its soft, slightly spongy texture and rather neutral taste, it's up to the person cooking it to give it another chance to be the star of the dish! Sliced, chopped, broken up into chunks or cubes, marinated, grilled or in soup, tofu becomes an interesting option to add variety to our meals.
From its manufacture…
Tofu is made from soybeans. To make it, soybeans must be soaked, ground, boiled and then passed through a sieve to collect the whitish liquid. A coagulating agent is added to the soy “milk” to solidify the liquid, much as when making cheese. The whole thing is then compressed into tofu blocks.
To our kitchens…
To enjoy it, you need to give it the flavour you want! Want to test its versatility? Here are some suggestions on how to prepare it:
- Grind finely or coarsely to add to burrito fillings, bolognese sauce or chili! ;) The tofu will quickly marinate in the recipe and take on all the flavour.
- Use your fingers to break it into pieces and add it to a meal bowl. Once sautéed with cornstarch and seasonings, the irregular shapes of the pieces will add crunch. Add a sauce for even more flavour!
- Cut into cubes to add to an already tasty soup.
- Coat with sesame seeds, toasted nuts, Panko breadcrumbs or mixed seasonings for extra crunch and crispiness.
- Slice thinly and marinate for a few hours before pan-frying over medium-high heat. The slices will be crispy on the outside and soft on the inside, perfect for a sandwich.
- Incorporate it into smoothies, soups, creamy sauces, creams and mousses if you want to tame silky tofu.
Per 100 g serving, tofu sells for around $1.10 and contains (for firmer tofus) 15-17 g of protein. This makes tofu food that fully deserves its place on a balanced plate, and at the heart of the next recipe you feel like trying!
In addition to being the star of this year's recipe, our tofu is also highlighting the region of Québec! In fact, Soyxpert, a Quebec soy producer and processor, is offering us their Soykei Tofu , which will be cooked in each participating school.